Method:
- Mix together the mayonnaise, celery, green onions, fresh herbs, capers, lemon zest & mustard.
- Finely chop the peeled eggs. Add to the mayonnaise mixture & gently fold in.
- Add the diced avocado & gently fold in. Season with salt & pepper to taste.
- Spread a little mayonnaise or mustard over slices of bread or bruschetta. Layer the sliced tomatoes & radishes on top.
- Top with a generous amount of egg salad & a mound of mustard microgreens. Serve open-faced or topped with second slice of bread. Enjoy!
Ingredients:
- 8 large free range eggs, hard-boiled, cooled & peeled
- ½ cup mayonnaise
- 2 small stalks celery, finely chopped
- 2 green onions, finely chopped
- 1-2 cups black mustard microgreens
- ½ cup chopped mix of parsley, dill, tarragon, basil & cilantro
- 1tsp. Dijon mustard
- 1-2 Tbsp. capers
- 1tsp. lemon zest
- 1 avocado, diced
- 1-2 sliced radishes
- 1-2 sliced tomatoes
- Salt & freshly ground black pepper to taste
- Whole grain bread or bruschetta
